Saucisse de Morteau and Butter Bean Casserole

April is a strange time in the garden. As nature wakes from the winter there is life everywhere, but so early in the season there is little to eat. The days are sunny, wet and blustery and in the evenings our fire still warms The Lodge. 

In our cellar a few lonely root vegetables lurk, and after months in the dark they are starting to soften a little and need eating.  Butter beans and other pulses are always in stock, and these hearty pockets of protien always soak up plenty of flavour and add some well force for the muscles after a days cycling or digging in the garden. 

A fine way to add some flavour to these roots and pulses is from the famous Saucisse de Morteau from the foot hills of the Alpes, to the east of Burgundy. 

Morteau sausage is produced using only pork from the Franche-Comté region, a mountainous region where the animals are still fattened traditionally.  In addition, to be permitted to use the AOC label "Saucisse de Morteau", the sausages must be smoked for at least 48 hours with sawdust from local conifer and juniper trees.

Diced and added to any casserole, the porky and smoky flavours from these plump sausages seep into the other ingredients for a simple and heart warming dish. Served over hunk of country bread and garnished with a little parsley and you have a hearty crowd-pleaser that warms the soul on any brisk spring evening. 

  • 1 x Saucisse de Morteau 
  • 2 shallots, chopped
  • 2 carrots, chopped
  • 2 sticks of celery, chopped
  • 1 medium turnip, chopped
  • 1 large jar of pre cooked butter beans
  • 1 bottle of beer
  • rosemary
  • thyme
  • sage
  • 500 ml vegtable stock
  • salt and pepper to taste
  • 100g butter

1. Melt the butter in a heavy pan. Add the shallots and sauté until translucent. 

2. Add the chopped Morteau and the other vegetables and continue to cook for a further 5 minutes. 

3. Wash the beans of their slime under a cold tap and add to the pan. Pour in the beer. Simmer for 10 mins on a low heat. 

4. Pour in the chicken stock, and lay the herbs on the top of the ingredients. Cover and heat for a further 10 minutes. 

5. Serve over a hunk of rustic bread and garnish with a little chopped parsley.   

Enjoy with a bottle Givry.